Beef Borscht (Recipe)

There are probably as many versions of borscht as there are cooks.  I've adapted this rendition, enjoyed by my family, to the slow cooker with excellent success.  Be sure to use well-trimmed beef to avoid fat in the finished soup.  You can substitute canned julienned or diced beets for fresh; if you do so, stir them in with their liquid just before serving to retain good color.  Accompany the borscht with dark bread for an easy supper.

Ingredients

1 pound lean boneless beef chuck or beef top round steak, trimmed of fat and cut into 1/2 to 3/4 inch cubes 

4 cups water

1 (14 1/2 ounce) can diced peeled tomatoes

1 large onion, chopped

4 large carrots, peeled and sliced

4 cups shredded green cabbage (1/2 of a small head)

1 (12 ounce) can tomato paste

1/2 teaspoon garlic powder

3 medium fresh beets, peeled and cut int 1/2 inch cubes

3/4 teaspoon seasoned salt

1/4 teaspoon freshly ground pepper

Sour cream or plain yogurt, for garnish

Steps

1.  In a 5 quart electric slow cooker, mix together all the ingredients except the sour cream or yogurt.

2.  Cover and cook on the low heat setting 7 to 8 hours, or until the meat is tender.  Serve in soup bowls, topped with a dollop of sour cream or yogurt.